Three Sisters Soup

Ingredients

• 1 1/2 tablespoons vegetable oil — or cooking oil of your choice
• 3/4 cup carrot — diced
• 1 cup onion — chopped
• 4 cloves garlic — minced or 1 teaspoon garlic powder
• 2 cups summer or winter squash — diced - fresh or frozen
• 1 1/2 cups corn — fresh or frozen or a 15-oz can (drained and rinsed)
• 1 1/2 cups cooked beans — any type or a 15-oz can (low-sodium, drained and rinsed)
• 1 can low-sodium diced tomatoes — 14.5 ounces or 2 cups diced fresh
• 3 cups any flavor broth — low-sodium
• 1 teaspoon cumin
• 1/4 teaspoon black pepper

Method

1. Wash hands with soap and water.
2. Heat oil in a large pan on medium heat.
3. Add carrot and onion and sauté until onions have begun to turn slightly brown, about 8 to 10 minutes.
4. Add garlic, squash, and corn and continue to stir for another 3 to 4 minutes.
5. Add beans, tomatoes, broth, cumin, and pepper.
6. Allow soup to come to a boil and then turn heat down to a simmer until all vegetables are tender to taste (15 to 30 minutes, depending on the vegetables used).